Add the 30 Oreos to a food processor or blender and grind into fine crumbs. Add the Oreo crumbs to a bowl and combined with the melted butter. Press the mixture into your pie pan or springform pan (grease pan to ensure no sticking) and press into an even layer on the bottom and up the sides. Bake at 350° for 8 minutes. Cool completely, then freeze for 30 minutes.
Spoon half of the coffee ice cream into a bowl. Let soften for about 10 minutes. Mix in the chocolate chips. Spread the mixture in an even layer over the frozen crust. Cover and freeze for 2 hours.
Heat the fudge topping in the microwave on low for 30 seconds until warm and easy to pour. Spoon the topping over the ice cream and chocolate chips. Cover and return to freezer for 2 hours.
Spoon the caramel ice cream in a bowl and allow to soften for 10 minutes. Layer the ice cream over the fudge topping. Cover and return to freezer for 2 hours.
Spoon the remainder of the coffee ice cream in a bowl and allow to soften for 10 minutes. Spoon the coffee ice cream over the caramel ice cream. Cover and return to the freezer for 2 more hours.
Frost the top of the pie with the whipped topping. Top with the 10 cookie crumbs. Cover and freeze overnight before serving.